Description
A brightly colored springtime soup packed with flavor.
Ingredients
Scale
- 2 shallots, chopped
- 8 pearl onions, halved
- 2 ounces ginger, peeled and chopped
- 1/4 teaspoon cinnamon
- 1/8 teaspoon white pepper
- 1 teaspoon turmeric
- 1/8 teaspoon salt
- 2 tablespoons unrefined coconut oil
- 2 lbs carrots, peeled and chopped
- 32 oz vegetable broth
- 2 cups coconut milk
- 1 teaspoon lemon juice
- 1 teaspoon orange juice
- Optional for garnish: chives, sautéed pearl onions
Instructions
- Sauté shallots, pearl onions, ginger, cinnamon, white pepper, turmeric, and salt in coconut oil over low heat for 8-10 minutes.
- Add carrots and vegetable broth, coconut milk, lemon juice, orange juice. Slowly bring to boil over medium low heat. Reduce to simmer for 25-30 minutes, or until carrots are soft.
- Let cool for about 15 minutes and purée with immersion blender.
- Garnish with freshly chopped chives and additional sautéed pearl onions
Notes
No immersion blender? A standing blender works just as well but remember to check if your machine can handle hot liquids.
- Prep Time: 30 minutes
- Cook Time: 40 minutes